Zan asked me,

If you are making broth, what do you put in with your chicken? Do you put any seasonings in it and how much?

Here are my solutions for chicken broth. I have never purchased the canned broth from the store (probably mostly because my mom never did, either!).

Broth from cooked chicken

When I find a good sale on chicken leg quarters, I generally make fried chicken with the drumsticks and then boil the thighs. I put the pieces in a large pot and cover them with water. I bring the pot to a boil and then simmer until the chicken is done (or until tender, if you happen to be cokoing an old chicken). I don't season the water/chicken.

When the chicken is finished, I put the pieces on a plate to cool slightly before I take all the meat off the bones (to use in casseroles or for sandwiches). I refrigerate the water (now broth) and then, when the fat on top is solidified, I spoon that off and discard. The remaining broth can be frozen in containers or measured and used in recipes.

If I am using this plain chicken broth in a recipe, the main difference (from using bouillon or canned broth) is that the recipe may need extra salt added. I don't routinely add other seasonings to it. I think most of the recipes I have created probably have adequate seasonings in the ingredient list, since I use plain broth a lot. :)

Broth from my oven-roasted chicken

I also save the little (about 2 cups or so) broth from my oven-roasted chicken. This broth is really rich (since it's all chicken drippings and no water!) and has bits of seasonings left in it from the chicken. Very tasty!

Chicken bouillon

If you have chicken bouillon on hand, you can make a broth substitute with hot water and the recommended amount of bouillon from the package instructions. I usually add a little pepper, garlic and onion powders, and sage (very small amount) to the bouillon, since I think plain bouillon is rather weak and too salty.

I haven't had bouillon for quite some time though, since the MSG-free bouillon is difficult to find and expensive. I have found other ways to season my broth, gravy, etc. which remain flavorful using spices from my cupboard rather than bouillon.

No chicken, no bouillon: My substitute

If I have no chicken, no chicken broth, and no bouillon, I just add seasonings to plain boiling water. Next time I have to do this, I'll try to remember to measure (I never measure) so I can give an actual recipe. I usually just season to taste/aroma. :)

Here is what I would add to the boiling water:

• Garlic powder, onion powder, ground black pepper, and salt (or seasoned salt) -- add a fair amount of these things
• Dried flaked parsley, chives, lemon pepper, paprika, and poultry seasoning (or sage) -- add smaller amounts of these

While I would rather actually have chicken broth, this substitute works for me.

If any of you have more tips or ideas, please share! Do you make chicken broth with just the bones/trimmings? How do you season yours?